WO2013052659A2 - Chips tortillas sucrées, nachos sucrés et chips de maïs sucrées - Google Patents

Chips tortillas sucrées, nachos sucrés et chips de maïs sucrées Download PDF

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Publication number
WO2013052659A2
WO2013052659A2 PCT/US2012/058740 US2012058740W WO2013052659A2 WO 2013052659 A2 WO2013052659 A2 WO 2013052659A2 US 2012058740 W US2012058740 W US 2012058740W WO 2013052659 A2 WO2013052659 A2 WO 2013052659A2
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WO
WIPO (PCT)
Prior art keywords
candy
chips
topping
nachos
chip
Prior art date
Application number
PCT/US2012/058740
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English (en)
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WO2013052659A3 (fr
Inventor
Robert F. Deming
Original Assignee
Deming Robert F
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Deming Robert F filed Critical Deming Robert F
Publication of WO2013052659A2 publication Critical patent/WO2013052659A2/fr
Publication of WO2013052659A3 publication Critical patent/WO2013052659A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Definitions

  • This invention relates to corn tortilla chips and sweet snack food.
  • Salty and spicy corn tortilla chips are known. Sweet desert products are also known.
  • the present invention provides for a sweet tortilla chip.
  • the present invention can be disclosed and claimed as follows:
  • a method where candy coating or frosting or icing or sweet glaze or any melted sweet flowing coating is provided in an industrial manufacturing setting for the specific purpose of manufacturing or making and/or offering for sale, candy coated corn chips or candy coated tortilla chips or candy nachos.
  • the method of claim 20 where the sweet nacho product is manually or mechanically placed in containers in an industrial process for the purpose of distribution for retail sale.
  • the method of claims 23 where the packaging is labeled sweet, or dessert or candy nachos or sweet or dessert candy corn chips or tortilla chips.
  • topping is offered in a dispenser in a retail setting with the purpose of topping corn or tortilla chips.
  • a liquid candy topping specifically formulated and labeled for the convenient creation of dessert nachos comprises the key element of the present invention. The liquid may be heated to achieve liquidity or flow at room temperature.
  • FIG I Ingredients going into a suitable container.
  • FIG II Ingredients sitting in a suitable container.
  • FIG III Second Layer of chips and toppings going directly onto first layer.
  • FIG IV Chips distributed to a production table and toppings being added.
  • FIG V Possible surfaces of a designed tortilla chip.
  • FIG VI Chips being dipped in a manufacturing process such that they are completely coated or partially coated.
  • FIG VII Dessert Nacho Topping being poured into jars or forms or containers to be sold as a sweet candy topping for tortilla chips and dessert candy nachos.
  • FIG VIII Shows a Website page where quantities, ingredients and pricing are available for sale on a website.
  • FIG IX Depicts the Menu and/or Order Panel and process at a retail establishment. Detailed Description the Drawings:
  • FIG I Shows: Ingredients go into a suitable container 5, Tortilla chip 1 or corn chip lightly salted or unsalted.
  • Candy coating 2 or frosting or icing or sweet glaze or any melted sweet flowing coating heated or unheated - is applied onto the chips by hand or mechanical process, along with possible additional fluid candy toppings 2A.
  • Optional additional flavor spice or flavoring powders 3 and possible additional spices and powders 3A - can be sprinkled by hand or mechanical process; optional sprinkles can be added or accompanied as a topping.
  • Various chunk or bit type toppings 4 can be added.
  • FIG I in addition Shows: Dessert Nacho topping 1 A from a factory filled jar or container, and from a ladle 1 B drawn from a container each being poured onto tortilla chips to make dessert nachos.
  • FIG II Shows: Candy Nachos sitting in a suitable container or serving platter 10. Tortilla chips 6 or corn chips -- lightly salted or unsalted; candy coating 6 is laden on the chips. Optional additional flavor powders 7 - are added to modify and enhance flavors. Optional sprinkled items 8 such as - but not limited to - candied fruit pieces, dried fruit pieces, nuts, shaved coconut are added or accompanied as a topping.
  • FIG III Shows: Adding the balance of the ingredients 1 1 including chips directly onto the first layer and it is preferred, but not required, to repeat the application of toppings paying attention to the location of the first layer of topping such that the same flavors are in approximately the same locations (optional).
  • FIG III in addition Shows: Dessert Nacho topping 1 1 A from a factory filled jar, and from a ladle 1 1 B drawn from a container 1 1 C and from factory filled tub 1 1 D, each being poured onto tortilla chips to make dessert nachos.
  • FIG IV Shows: Distribute chips on a production table or conveying platform 12. Toppings 13 are added by hand or mechanical production process. The cooled hardened candy nacho is then placed in a bag 15 to be sealed or placed in a snap closed air tight or air resistant container 16 for storage and distribution.
  • FIG V Shows: A series of surfaces of tortilla or corn chips now made into candy nachos.
  • a conventional tortilla chip 17 has previously fluid candy topping adhered to the surface.
  • Designed surface tortilla chips such as "box canyon” 18, “ridged” 19 and "brushed-surface” 20 -- each have the previously fluid candy topping now stuck to the chip after being applied by hand 17, 1 8, 20 or mechanical process 19.
  • FIG VI In a factory, chips 21 are placed in a porous container 22 then dipped in a vat 23 of the topping flavored or plain 24 the removed 25 for drying and separating 26. Additional sprinkles 27 can be added to create variations 28. The coated chips 29 are then bagged 30 or packaged 31 for commercial sale of any appropriate type 32.
  • FIG VII Dessert nacho topping 33 being poured into jars 34 by hand 35 or in an automated process 36 into forms 37 or containers 38.
  • the formed candy nacho topping is then boxed 39.
  • Each process delivers a component product to be sold as a sweet candy topping in jars 40, tubs 41 or "sticks" 42 for tortilla chips and dessert candy nachos for commercial sale of any appropriate type 43.
  • FIG VIII Shows a Website webpage 44 page where quantities, ingredients and pricing are available for sale online of the present invention.
  • FIG IX Depicts the Menu and/or Order Panel 45 at a Fast Food or Specialty Restaurant or fast-food or specialty restaurant or kiosk or a made-to-order Section of a Grocery Store - where the present invention is available for retail sale. Quantities, ingredients and pricing are selected by the consumer 46. The candy nacho, candy coated and sprinkle-topped nachos 47 are made-to-order by a counter-server person 48.
  • the corn tortilla chip plays a strong part in the American snack market.
  • the present method describes the creation and production of a sweet candied nacho or candied tortilla chips.
  • This candy drizzled and candy coated nacho and chip expands the diversity of the tortilla chip and the range of tasty ways the tortilla chip can be enjoyed.
  • There are two main ways this item is to reach the consumer - 1 .
  • a packaged candy drizzled nacho - where flowing coatings are applied and then the coating is set up to "hard" prior to packaging, or 2.
  • a person-to-person, fresh- served candy platter of nachos ⁇ where the consumer picks their desired flowing sweet or candy coatings and toppings in a commercial or retail setting such as a shop or kiosk at a mall, or a sporting event such as NASCAR or college football, or a trade show, music concert or from a street vendor.
  • the present invention can be offered for retail sale fully prepared or made to order or bagged in commercial offerings as varied as in a plastic "clamshell" in the cake section of a grocery store or at a specialty restaurant such as Starbucks or a fast food restaurant like Taco Bell or Chipotle or McDonalds or on a website.
  • the key component - the candy flowing topping comprising certain important characteristics is excellent as a product to sold in-and-of-itself in a jar or as a "bar" (similar in the offering of Velveeta) in a container.
  • a viscous, liquid candy topping specifically formulated and labeled for the convenient creation of dessert nachos comprises the key element of the present invention.
  • the liquid may be heated to achieve liquidity or flow at room temperature.
  • the present invention comprises a flowing sauce and topping which is either a stand-alone product to create dessert or sweet nachos or candied corn or tortilla chips (herein “dessert nachos") and/or a component of a series of novel product offerings where sweet flowing toppings are used to create dessert nachos offered by a variety of commercial means.
  • Novel commercial offerings such as the topping jarred or in a tub - and sold as a topping to make dessert nachos, or offered in a food service setting where dessert nachos are for sale fully prepared or made to order or bagged in commercial offerings as varied as in a plastic "clamshell" in the cake section of a grocery store or at a specialty restaurant such as Starbucks or a fast food restaurant like Taco Bell or Chipotle or McDonalds or on a website.
  • the key component - the candy flowing topping comprising certain important characteristics is excellent as a product to sold in-and-of-itself in a jar or as a "bar" (similar in the offering of Velveeta) in a container.
  • the preferred type of chip currently and readily available in the market is a ground corn meal chip which consists of ground corn meal and water which is then fried and/or baked.
  • the process of nixtamalization describes the process of making corn into maize in order to ultimately make, in this case, corn chips and tortilla chips. Briefly the process to create chip conducive to the present invention entails these steps. Corn is steeped in a hot cooking liquid, usually limewater or an alkaline solution; here enzymes can be added to reduce the ratio of alkaline and reduce cooking times, reduce temperature and reduce waste of corn meal material. After cooking, the kernels are washed then hulled to create a grain. That prepared grain is called nixtamal.
  • Nixtamal is ground such that, when water is added, a dough is created.
  • that dough is then mechanically shaped and extruded, then fried or baked to create tortillas, quasi tortillas (more for the sole purpose of making tortilla chips) and various styles of corn chips.
  • the preferred type of chip to is about 1 1 ⁇ 2" to 2" across. It is made in the tortilla chip process but was never actually a tortilla which was then cut; but rather, a shaped flattened chip which is fried in order to cook.
  • the chips quite acceptably are often wrinkled or broken after the cooking process; they can be salted, lightly salted or have no salt; preferably just a little touch of salt is used on chip to make Candy Nachos.
  • the next step to prepare the present invention is to lay out or distribute the chips, preferably in a dry air setting, in order to ladle or apply the flowing toppings. After cooking, corn chip is then cooled to a handling, process-able state. For our purpose they can be stored and/or sometimes packaged or bagged prior to the next step in the process to make the present invention.
  • the next step to prepare the present invention is to lay the chips or run them on a conveyor where the depth of the pile of chips is generally not more than two to three crinkled chips deep. The preferred average depth should be more like one and one-half crinkled chips deep. The depth is important so that nearly all, or all, of the chips receive the flowing topping.
  • a chip which has a surface of peaks and valleys or box canyons and ridges is suggested as a designed chip conducive to holding the flowing topping in place once it has dried on the chip. While not required, this designed chip can be formed using conventional shaping and extruding methods, already widely used in the chip manufacturing industry, of the above described maize dough.
  • the preferred type flowing type toppings are candy type toppings which are heated to a flowing stated and the poured onto the distributed chips.
  • Other topping for the purpose of making the present invention are icing type, glazing type, frosting type toppings. Each of these needs to be prepared in order to flow. This preparation generally entails heating the topping to the point that it flows - in that the preferred resultant is a chip with drops or streaks of drizzled topping which when cooling becomes increasingly viscous or stiff and in the case of the candy topping, or mechanically applied frosting becomes hard and dry.
  • Candy topping are preferred for the packaged retail version of the product because the topping conveys little moisture to the chip and hardens after application to the chip.
  • the product is a crispy chip with a smattering of candy coating strewn on the surface of the chip.
  • melted candy coating is most versatile in the creation of this product; it can be used with excellent results in both the packaged for retail product and the fresh-serve, person-to-person setting such as a restaurant or kiosk at a mall or at a snack stand at a basketball game or rock concert.
  • cream can be added to soften and flavor the candy.
  • the cream can be added at various points in the cooking process to achieve different hardenesses and flavors. Whatever the case, with or without cream the hot flowing candy is strewn onto the chips to help create one of the many variations of candy nachos. Additional flavors and spices can be sprinkled on, in particular while the candy is still "wet", to achieve a variety of flavor combinations.
  • a candy coating known as Almond Bark is a product distributed by the Western Family Company makes a convenient topping.
  • the product comes in small bricks which are melted and then poured onto the chips to make the basic candy nacho chip.
  • Almond Bark from Western Family there are at least white vanilla and chocolate flavors.
  • the ingredients in the vanilla candy coating are sugar, palm kernel oil, non-fat milk, soy lecithin and flavor, which has its similarities to the caramel brittle recipe above.
  • a suitably melting candy such as certain toffees or caramels and taffies may be mixed in at the production change in order to produce different flavors and qualities.
  • Almond Bark from Western Family
  • the product comes in small bricks or chips, which are melted and then poured onto the chips to make the basic candy nacho chip.
  • Almond Bark from Western Family there are at least white vanilla and chocolate flavors.
  • the preferred embodiment for the purpose of creating the present invention is the white or vanilla version.
  • the ingredients in the vanilla candy coating are sugar, palm kernel oil, non-fat milk, soy lecithin and flavor, which has similarities to the caramel brittle recipe above.
  • Flowing at-room-temperature topping can be adapted off-the-shelf in the form of baker's cream.
  • the requirement of this cream is that it be designed such that it transfers minimal fat into the tortilla or corn chip.
  • This flowinq-at-room temperature characteristic of the baker's cream can be "stiffened” by mixing white chocolate candy chips such as those manufactured by ADM. This process is best accomplished by heating the elements of the baker's cream and those chips in a container - both elements starting a room temperature and heated together gradually to the point where the ADM type candy melts and is easily blended with the bakers cream.
  • ADM candy can be "softened” in the same process depending on the desired presentation and variation of the present invention.
  • Such mixtures for dessert nacho topping can be extended and made more or less sweet and more or less viscous by adding vegetable oils to the candy topping mix at the factory production stage.
  • For food safety and quality of product mixes must reach temperatures from 100 degrees F to approximately 180 degrees F - and in some cases higher. While it may not absolutely be required, a type of "chocolate candy tempering" has been developed and implemented such that the appearance and quality of the dessert nacho topping is reliable.
  • this "dessert nacho topping tempering" comprises steps including the following heat mixture container, place the called for measures of produced candy ingredients and/or vegetable oil, make sure hard ingredients are melted and the entire set of ingredients are thoroughly mixed, then pump or pour completed mixture into appropriate containers such as those for "food service” venues, jars tubs or containers designated for use in further factory processing of dessert nachos.
  • Integral to the versatility of the present invention is the characteristic of flavoring both the topping for dessert nachos itself and/or the prepared commercial offerings of dessert nachos.
  • the base topping of the present invention is generally conducive to flavorings which can be mixed into the jarred topping at the factory production. Additionally in concert with the creation of made-to-order preparations sprinkles topping and powders and additional flowing toppings can be integrated to the retail serving for a variety of delicious versions of dessert nachos.
  • Addition fundamental flavors can be achieved in two key ways. Either the flowing topping itself is flavored or powder flavorings and spices such as cinnamon, or coffee, or chocolate or vanilla can be sprinkled onto the candied chip - preferably when the coating is still warm.
  • Flavors can be mixed into a basic candy coating, depending on the type of coating, when coating is heated and flowing or pre-flavored coatings such as glazing serve as excellent toppings. Flavors can be added with attention to special events, dates, seasons or holidays.
  • Spice Combinations include: pumpkin Spice, Maple, Peppermint, Cinnamon, Almond, Lemon, Orange, Cherry, Chocolate, Vanilla, Rum, Caramel, even hot pepper when appropriately added to one the many primary sweet combinations that can be achieved.
  • Chunks of hard toffee or chopped brickie or color coated candy bits are excellent topping choices for dessert nachos - depending on the taste of the consumer. Even raisins are a delicious healthy topping alternative.
  • toppings such as, and not limited to ⁇ dried fruit, shaved coconut, candy bits (such as Heath bar or brittle), shaved chocolate, hard candy bits and/or candied fruit make wonderful additional flavor and enhancements. Because some of the chuck type topping carry a slight bit of moisture, and might soften the chips if stored for a period in a sealed container, they lend themselves to be particularly viable in the fresh-serve, person-to-person setting.
  • Heat almond bark described above, until it is fluid and maintain its fluidity until ready to ladle or drizzle onto chip.
  • the candy nachos are ready to serve warm or further cooled in a fresh-serve setting or are ready to package once the fluid candy has reached appropriate hardness.
  • the coated, drizzled and topping flavored candy nacho chips are placed in packaging or container at the most appropriate time in order to maintain desired quality and crispiness.
  • the packaged candy nacho chips are, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.
  • candy nachos can be heated briefly in the microwave or conventional oven.
  • a flowing candy topping - a white vanilla candy or white vanilla yogurt or a white chocolate or a so-called baker's cream one excellent example made by Guittard - each provide the desired base for the topping variations for this snack and dessert offering.
  • the optimum characteristic of these products it that they do not transfer oils or fats into the corn chips.
  • the toppings for the present invention can be of a formulation where they are flowing at room temperature. This type of topping can be sold by itself and marketed and labeled for the specific creation of creating dessert or candy nachos.
  • topping which is flowing after heating is best suited for fully prepared, packaged or bagged offerings for distribution for commercial retail sale.
  • topping is sold for the purpose of creating a candy desert nacho and labeled as such it should be available on shelves in a jar or a cardboard package as a "stick” or in a tub.
  • element of the topping are offered as for a retail product which ultimately can be labeled "Candy Nachos” Candy Tortilla Chips” Desert Nachos” "Desert Topping for Nachos” or the like.
  • the present invention can be offered for sale in a microwavable on non-microwavable container for retail sale or as part of a institutional meal plan.
  • the coated, drizzled and topping flavored candy nacho chips are placed in packaging or container at the most appropriate time in order to maintain desired quality and crispiness.
  • the packaged candy nacho chips are, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.
  • candy nachos can be heated briefly in the microwave or conventional oven.
  • the packaged candy nacho chips are, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.
  • the present invention can be offered for sale in a microwavable on non-microwavable compartmentalized container for retail sale or as part of a institutional meal plan.
  • nacho topping in another compartment and offer topping elements such as nuts fruit bits or spices and flavorings in addition.
  • the packaged candy nacho chips are, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.
  • candy nachos can be heated briefly in the microwave or conventional oven.
  • Retail Version 2-a "Made to Order and Fresh Serve - Event Venues”: Provide heated or flowing candy coatings, maintain its fluidity until ready to ladle or drizzle onto chip.
  • the candy nachos are ready to serve warm or further cooled in a fresh-serve setting or are ready to package once the fluid candy has reached appropriate hardness.
  • the candy nachos are ready to serve warm or further cooled in a fresh-serve setting or are ready to package once the fluid candy has reached appropriate hardness.
  • the present invention can be provided in any of the permutations describered herein and sold at, or in a market alliance with, fast food venues such as - but not limited to - Chipotle®, Taco Bell®, McDonalds®, Burger King®, Cinnabon®, KFC®, Subway®, Cinnabon®, Taco Bueno, Pizza Hut®, Dominoes Pizza®, Quiznos®.
  • Fast food venues can offer a pre-packaged version of the present invention in which the elements are compartmentalized in the package or sold as elements and combinations of ingredients are stated on the restaurant menu or basic elements are sold and the customer can pick toppings, flavors and ratios for a tailored-to-the customer offering.
  • the food service topping is delivered to the venue and is placed in a dispenser such as a pump dispenser or a gravity flow dispenser. Additionally, the dessert nacho topping can be offered in a tear open packet whereby the customer or the server can open and pour/squeeze the contents onto tortilla chips to make dessert nachos.
  • Retail grocery stores can offer a pre-packaged version of the present invention in which the elements are compartmentalized in the package or sold as elements and combinations of ingredients are stated on the restaurant menu or basic elements are sold and the customer can pick toppings, flavors and ratios for a tailored-to-the customer offering.
  • the coated, drizzled and topping flavored candy nacho chips are placed in packaging or container at the most appropriate time in order to maintain desired quality and crispiness.
  • the packaged candy nacho chips are, then stored prior to shipping, then shipped, and then stored, and then displayed - in order to maintain the desired quality and crispiness.
  • candy nachos can be heated briefly in the microwave or conventional oven.
  • the food service version of the dessert topping is delivered to the venue in a container and is placed in a dispenser such as a pump dispenser or a gravity flow dispenser. It is used to make dessert nachos.
  • This offering can be characterized as similar to the familiar offerings and packaging of salsas or nacho cheese sauce sold in a jar form companies such as but not limited to Mission, Old El Paso, On the Border, Desert Pepper, Frito Lay, Pace or the like.
  • a manufacturing process provide heated or flowing coatings, described above, until it is fluid and maintain its fluidity in order to mechanically or manually pour into a jar which is labeled as intended for the making or creating of offering for sale, candy coated corn chips or candied tortilla chips or corn chips or candy coated tortilla chips or candy nachos.
  • Flavorings and topping elements can be combined in a manual or automated process in a manufacturing setting to create versions of the products. Elements such as nuts, or coconut or fruit bits or flavors such as coffee or cocoa, or maple or cinnamon or pumpkin spice can be added in combinations in order to create versions of the Flowing Topping in a Jar.
  • This offering can be characterized as similar to the familiar offerings and packaging of Velveeta, or cream cheese, or margarine in a tub or stick.
  • a manufacturing process provide heated or flowing coatings, described above, until it is fluid and maintain its fluidity in order to mechanically or manually pour into a package which is labeled as intended for the making or creating of offering for sale, candy coated corn chips or candied tortilla chips or corn chips or candy coated tortilla chips or candy nachos.
  • a consumer using a graphic user interface at an online Website can create a made to order purchase whereby the consumer can specify flavors and toppings and type of chips and sizes and then the price is calculated and the shipment of candy nachos is executed. Once the order is executed for candy nachos the order is completed as specified then packaged for shipping and then shipped to the customer as perhaps a "gourmet order of candy nachos".

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

Cette invention concerne des chips tortillas de maïs recouvertes d'un nappage sucré pour obtenir des chips de maïs sucrées.
PCT/US2012/058740 2011-10-06 2012-10-04 Chips tortillas sucrées, nachos sucrés et chips de maïs sucrées WO2013052659A2 (fr)

Applications Claiming Priority (4)

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US201161543932P 2011-10-06 2011-10-06
US61/543,932 2011-10-06
US201261661689P 2012-06-19 2012-06-19
US61/661,689 2012-06-19

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CN103504195A (zh) * 2013-10-23 2014-01-15 吉林农业大学 高纤维玉米方便营养粥及其生产方法
CN103535696A (zh) * 2013-10-23 2014-01-29 吉林农业大学 高纤维玉米风味调味酱及其生产方法
WO2015171158A1 (fr) * 2014-05-09 2015-11-12 General Mills, Inc. Appareil et procédé d'assaisonnement de coquilles à tacos

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